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Serves 6
2 ounces butter
1
small minced carrot
1/2 cup chopped onion
1/4 teaspoon thyme
1 bay
leaf
4 parsley stems
1 pound fish bones
2 teaspoons crushed
peppercorns
2 cups red wine
1 cup fish stock or vegetable bouillon
1 teaspoon Knorr seafood
stock mix
PREPARATION
Melt the butter in a heavy-bottom saucepan. Add the carrot and onion, and
cook over low heat for 5 minutes, while stirring occasionally. Add the thyme,
bay leaf, parsley stems, fish bones and peppercorns.
Cover and steam for 10
minutes over medium heat. Pour off the excess butter. Add the wine and fish
stock.
Reduce over medium heat for 10 minutes. Season with Knorr seafood
stock mix. Bring the sauce to a boil and simmer for 5 minutes.
Strain the
sauce through a fine strainer, pressing the bones to extract all the sauce.
Serve this sauce with baked and poached
salmon.
